DSA - PROCESSING OF DAIRY PRODUCTS

DSA - PROCESSING OF DAIRY PRODUCTS

Introduction
Milk, as a highly nutritious and versatile raw material, can be transformed through various processes such as heat treatment, fermentation, and concentration into a wide range of products. The DSA (Dairy Standard Agency) has compiled and made available a document providing a comprehensive overview of the key processes involved in the production of dairy products, with a strong focus on quality, safety,  and regulatory compliance. 

Click on the link below to acces the full document, which outlines the fundamental principles and processing steps for products including pasteurised milk, UHT milk, yoghurt, butter, and cheese, while highlighting critical control points and best practices within commercial dairy operations.
https://dairystandard.co.za/wp-content/uploads/copsecondaryindustry//DSA-COP-2015-chapter3.pdf

Also find the following attached:
* Regulatory Requirements for Maas (Amasi) in South Africa (a short summary of regulations according to DSA)

There is also mention of Maas (Amasi) in the Government Gazette: Here's a link: https://share.google/vL3PDqOUh0OhOxVNm

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